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Fresh Apple Cake with Pecan Praline Sauce

This snack size Fresh Apple Cake with a Pecan Praline Sauce encapsulates all of my favorite things about a fresh apple cake. A dense rich caramel batter, fresh apple slices and toasted pecans. Top that with a homemade pecan praline sauce and it’s pretty much perfection in my book. The only thing left to do is to top it with a dollop of fresh whipped cream and enjoy the feeling of contentment after eating.  Then you might want to take either a nap or a long walk.  Maybe both.

Fresh Apple Cake With Pecan Praline Sauce

Easy Fresh Apple Cake Recipe with Pecan Praline Sauce

The homemade cake batter in this recipe is thick nearly as thick as a cookie dough. The juice from the apples magically fills the batter while it’s baking and it becomes moist and buttery. The cake is so good you could serve it slightly warm with a dusting of powdered sugar alone and it would be amazing. That said, the homemade pecan praline sauce takes it over-the-top and it’s so easy to make. Since this cake is made in a single layer in a 9-inch square pan, it’s fantastic for those smaller gatherings when you don’t want too many leftovers. How to make simple Fresh Apple Cake Recipe:

  • Flour – All purpose flour sifted with ground cinnamon, salt, baking soda, ground ginger, ground nutmeg.
  • Nuts – Pecans chopped and toasted.
  • Butter – Salted or unsalted butter, melted.
  • Sugar – Light brown sugar and granulated sugar.
  • Eggs – Large eggs.
  • Flavoring – Vanilla extract.
  • Apples – Granny Smith, Gala or Honeycrisp apples peeled, cored and thinly sliced.
  • Pecan Praline Sauce –
  • Pecan Praline Sauce: Light brown sugar, heavy cream, butter and vanilla extract.
  • Fresh whipped cream for serving, optional.
Fresh Apple Cake With A Pecan Praline Sauce

How to Make the Best Fresh Apple Cake Recipe

  • Ingredients you’ll nee to make homemade Fresh Apple Cake with Pecan Praline Sauce: Apples, all purpose flour, pecans, cinnamon, salt, baking soda, ginger, nutmeg, butter, light brown sugar, granulated sugar, large eggs and vanilla extract. Whipped cream for serving is optional but recommended.
  • To make the Pecan Praline Sauce:  Light brown sugar, heavy cream, butter and vanilla. Plus reserved toasted chopped pecans not used in batter.
  • Kitchen tools you’ll need:  Stand mixer or hand mixer, sheet pan to toast the pecans, measuring cups and spoons, silicone spatula, small saucepan, apple corer and vegetable peeler or sharp knife and chopping board, 9 x 9 inch cake pan and serving spatula.
  • You can use your favorite variety of apples in this recipe. However, I don’t recommend red or yellow delicious. Apples like Granny Smith, honeycrisp and gala perform best.
  • If you want smaller portions before glazing  the entire cake, cut into desired size pieces and wrap them individually in freezer wrap. Pop them into the freezer for dessert another day.
  • Thaw frozen pieces of apple cake overnight in the fridge, and enjoy a piece dusted with powdered sugar or whip up a batch of the pecan praline sauce fresh just before serving. It’s delicious alongside a cup of coffee or hot tea for a mid morning treat.
  • When serving this dessert immediately, I like to have fresh whipped cream ready for those who might enjoy a dollop on their cake. OK, that might be for me. Anyway, the cinnamon, apples, toasted pecans and buttery praline sauce turns this into one Southern style delight.
  • Store Fresh Apple Cake chilled in the refrigerator for up to 5 days. If you anticipate having leftovers. only pour the sauce over the cake you plan to eat. Store the pecan praline sauce separately from the cake and warm slightly until it’s pourable just before serving.
Fresh Apple Cake With A Pecan Praline Sauce

More Apple Dessert Recipes to Make


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Helpful Kitchen Items:

Fresh Apple Cake With A Pecan Praline Sauce

Prep Time20 minutes
Cook Time55 minutes
Cooling time2 hours
Total Time3 hours 15 minutes
Course: Cake, Dessert
Cuisine: American
Keyword: apple-cake, apple-desserts, fresh-apple-cake-pecan-praline-sauce
Servings: 9 pieces
Calories: 532kcal
Author: Melissa Sperka


  • 1 1/4 cup roughly chopped pecans toasted (divided use)
  • 2 cup all-purpose flour
  • 1 Tbsp ground cinnamon
  • 1 tsp salt
  • 1 tsp baking soda
  • 1/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/2 cup butter melted
  • 1 cup brown sugar
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp pure vanilla
  • 4 medium apples peeled cored and thinly sliced
  • Pecan Praline Sauce:
  • 1 cup packed light brown sugar
  • 1/2 cup heavy cream
  • 1/4 cup salted butter
  • 1 tsp pure vanilla extract
  • Fresh whipped cream for serving optional


  • Preheat the oven to 350ºF. Spread pecans in a single layer on a baking sheet. Toast for 5-7 minutes. Cool completely.
  • Sift together flour, cinnamon, salt, baking soda, ginger and nutmeg.
  • In a separate bowl mix together the melted butter, brown sugar, granulated sugar, eggs and vanilla.
  • Add wet to the dry ingredients and stir by hand until fully combined. Add sliced apples, and 3/4 cup chopped pecans. Mix until evenly distributed.
  • Spray a 9 x 9- inch non stick metal pan with baking spray. Spread the batter into the pan.
  • Place into the oven and bake for 30 minutes. Lay a piece of aluminum foil on top and continue to bake for an additional 20-25 minutes or until a toothpick inserted into the center shows moist crumbs.
  • Cool completely in the pan on a cooling rack.
  • To make the pecan praline sauce:
  • Add the brown sugar, heavy cream and butter to a heavy bottomed saucepan. Bring to s boil then lower the heat and cook for 2 minutes stirring constantly.
  • Remove form the heat and add the vanilla and remaining 1/2 cup toasted pecans. Mix well and cool for 5-10 minutes..
  • Pour over the cake prior to serving with fresh whipped cream on the side, if desired.


Serving: 1serving | Calories: 532kcal | Carbohydrates: 106g | Protein: 6g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 461mg | Potassium: 277mg | Fiber: 5g | Sugar: 79g | Vitamin A: 467IU | Vitamin C: 4mg | Calcium: 86mg | Iron: 2mg
Tried this recipe?Mention @melissassk or tag #melissassk!



  1. Hello Melissa, I am going to bake it for Christmas. Can we freeze the pecan sauce as well? Or make it on a day before Christmas? Thank you for the answer if you see my message. Thank you for the recipe.:)

      1. I wanted to ask if it is normal that the inside of cake is still soft? I have let it bake more time in the oven. But it is still soft. I hope it is normal.. Thank you.

      2. Always check the middle of the cake with a toothpick. If it comes back clean, it’s done. Depending on how the apples are distributed throughout the batter, it could take a little longer to bake. Try the toothpick to be sure.

      3. It did work:) It tastes great. I just had a small piece of it. I put into the freezer. But it is delicious!! I´ll replace the whipped cream with ice-cream. I always eat with ice-cream. I am happy that is ready. Thank you again for the answer!

  2. Oh my word! I wish I had a piece of this right now! It looks and sounds delicious, especially with the sauce. I can’t wait to try it.


  3. OMG! This looks and sounds amazing! I have to say you have some of the best recipes out there. Thank you so much for sharing all these incredible dishes! Happy Thanksgiving!

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